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Mexican Cornbread Quiche Recipe

This dish is deliciously different from traditional quiches with a pastry crust. The corn bread base gives a nice country-style texture, while green chilies add a subtle zest.

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Mexican Cornbread Quiche Recipe

Prep: 20 min. Bake: 70 min.

Yield: 12-14 Servings

20 70 90

Ingredients

1 package (8-1/2 ounces) corn bread/muffin mix
2 tablespoons butter, melted
1 tablespoon water
13 eggs
1 cup (4 ounces) shredded Monterey Jack cheese, divided
1 pound bulk Johnsonville® Ground Sausage, cooked and drained
1 cup milk
1 can (14-3/4 ounces) cream-style corn
2 cans (4 ounces each) chopped green chilies
2 tablespoons finely chopped onion
1 cup salsa

Directions

In a large bowl, combine the muffin mix, butter, water and 1 egg; stir just until moistened. Spread in a greased 13-in. x 9-in. baking pan. Sprinkle with 1/2 cup cheese.
In a large bowl, beat remaining eggs. Add the sausage, milk, corn, chilies and onion; pour over batter. Bake, uncovered, at 350° for 60-70 minutes or until a knife inserted near the center comes out clean.
Top with salsa and sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting. Yield: 12-14 servings.

Nutritional Facts 1 serving (1 piece) equals 289 calories, 17 g fat (7 g saturated fat), 227 mg cholesterol, 600 mg sodium, 21 g carbohydrate, 1 g fiber, 12 g protein.

Originally published as South-of-the-Border Quiche in Country Pork , p94

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Mexican Cornbread Quiche

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(1-1) of 1 reviews

Reviewed on Oct. 16, 2011 by troykelly

This tasted ok. I had all the ingredients except chilies. I'll be having this for breakfast for many days. It's bland but the good thing though is that it sustains me for a very long time...